Cabbage: Versatile and Delicious Cancer-Fighter

If you had asked me a couple of years ago what my favorite foods were, I doubt the list would have included cabbage. I have to admit I had a bit of prejudice against this crunchy fellow, but after discovering the true tastiness and health benefits of cabbage, I couldn’t help but change my head on this nutritious vegetable.

Health Benefits of Cabbage:

Cabbage is a low calorie food rolling in antioxidant polyphenols and vitamin C, along with the important clotting agent vitamin K, but this is just the beginning. Cabbage has been revered for centuries for its anti-inflammatory properties and versatility in food preparation, but what has really added to cabbage’s credit in the last decade is its implications as a cancer-fighting food.

Cabbage is part of the Brassica or Cruciferous family of vegetables (Kale, broccoli, collards, etc.) All vegetables in this group contain glucosinolates, which may block the growth of certain types of cancers, and boost cells’ ability to repair DNA. Cabbage has also been used to treat stomach ulcers and other cases of imbalance within the digestive system.

So you can see why including this delicious veggie in your weekly salads, soups and stir-fries is a great idea.

In one cup of chopped and steamed cabbage (33 calories) you receive 91% of your daily recommendation of vitamin K, over 50% of your vitamin C, and around 14% of your fiber needs.

Each type of cabbage has its own unique flavor and nutrient profile, but all contain the cancer-fighting glucosinolates and good levels of vitamin C and K.

1. Green Cabbage

This is the most common cabbage variety. Pale in color and with tight leaves, it is great for slaws, salads and stir-fries.
Varieties include: Grenadier, Charmant, and January King.

2. Savoy Cabbage (Curly cabbage)

Savoy cabbage has looser, crinkled leaves. It is a great addition to your regular green salad, or as the wrapping for a raw burrito.
Varieties: Salarite, Savonarch, Promasa and Wivoy.

3. Napa Cabbage (Chinese cabbage)

This popular cabbage has light green, narrow, crinkled leaves. The leaves are more delicate than green cabbage and thus cook much faster. It is delicious in salads, curries or just very lightly steamed.

4. Bok Choy

Bok Choy has dark green leaves and white stems and a much different shape then the cabbage you may be used to. Wonderful both raw and cooked, the stems have a sweet flavor when fresh. Other varities: Michihli, Pe-Tsai, Tai-sai, Lei-choi and Pakchoi.

5. Red Cabbage

If I had named this group of cabbages I probably would have called them purple cabbage rather than red, but don’t let the color deter you. You can use red cabbage in pretty much the same way as the common green cabbage and it has a higher lever of protective phytonutrients than its green counterpart. Other varieties of red cabbage: Meteor, Red Rodan, Ruby Ball and Scarlet O’Hara.

6. Brussels Sprouts

Yes, Brussels Sprouts are a variety of cabbage, albeit a tiny one. Perfect for a light steam with a savory sauce. Don’t let their bad reputation among children deter you — they are delish!